Processing method for preserved bamboo rat meat
A processing method and technology for bamboo rat meat, which are applied in the preservation of meat/fish, food preservation, and food ingredients as taste improvers, etc. Nutritional value, good taste effect
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Embodiment 1
[0029] A processing method of bamboo rat bacon, comprising the following steps:
[0030] (1) Select healthy and disease-free bamboo rats, slaughter, depilate, wash, remove internal organs, and remove bones to obtain the required bamboo rat meat, and hang the bamboo rat meat in a cool and ventilated place for 8 hours;
[0031] (2) Prepare a pickling solution, put the bamboo rat meat treated in step (1) into the pickling solution to pickle, the pickling time is 5 days, and the temperature of the pickling solution is controlled at 2°C;
[0032] (3) Wash the bamboo rat meat marinated in step (2) with warm water, and then dry it at a temperature of 10°C for 2 days;
[0033] (4) Apply a layer of mixed nutrient solution on the bamboo rat meat treated in step (3), and place it in a cool and ventilated place to air dry;
[0034] (5) The bamboo rat meat processed in step (4) is smoked at a temperature of 35° C. for 3 days to obtain the bamboo rat bacon.
[0035] Step (1) The weight of...
Embodiment 2
[0040] A processing method of bamboo rat bacon, comprising the following steps:
[0041] (1) Select healthy and disease-free bamboo rats, slaughter, depilate, wash, remove internal organs, and remove bones to obtain the required bamboo rat meat, and hang the bamboo rat meat in a cool and ventilated place for 15 hours;
[0042] (2) Prepare a pickling solution, put the bamboo rat meat treated in step (1) into the pickling solution to pickle, the pickling time is 3 days, and the temperature of the pickling solution is controlled at 5°C;
[0043] (3) Wash the bamboo rat meat marinated in step (2) with warm water, and then dry it at a temperature of 18°C for 1 day;
[0044] (4) Apply a layer of mixed nutrient solution on the bamboo rat meat treated in step (3), and place it in a cool and ventilated place to air dry;
[0045] (5) The bamboo rat meat processed in step (4) is smoked at a temperature of 20° C. for 6 days to obtain the bamboo rat bacon.
[0046] Step (1) The weight ...
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